Filet Mignon with Red Wine-Shallot Compote and Creamy Potato Gratin

Filet Mignon with Red Wine-Shallot Compote and Creamy Potato Gratin ingredients

• 4 6 oz filet mignon steaks
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 3 large, thinly sliced shallots
• 1 cup red wine (e.g., Cabernet Sauvignon)
• 0.5 cup beef broth
• 1 tbsp balsamic vinegar
• 1 tsp granulated sugar
• 0.5 tsp fresh thyme leaves
• 0.25 tsp salt
• 0.125 tsp black pepper
• 2 lbs, peeled and thinly s Yukon gold potatoes
• 2 cups heavy cream
• 2 minced garlic cloves
• 0.5 cup, shredded Gruyere cheese
• 0.25 tsp, freshly grated nutmeg
• 0.5 tsp salt
• 0.25 tsp black pepper

How to make Filet Mignon with Red Wine-Shallot Compote and Creamy Potato Gratin

1. Preheat your oven to 375°F (190°C). Lightly grease an 8x8 inch baking dish for the gratin.
2. **For the Creamy Potato Gratin:** In a large bowl, toss the 2 lbs thinly sliced Yukon gold potatoes with 2 cups heavy cream, 2 minced garlic cloves, 1/2 cup shredded Gruyere cheese, 1/4 tsp nutmeg, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
3. Arrange the seasoned potato slices in the prepared baking dish, overlapping them slightly to create even layers. Pour any remaining cream mixture over the top.
4. Bake the gratin for 45-55 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly. If browning too quickly, you can cover it loosely with foil for part of the baking time.
5. **For the Red Wine-Shallot Compote:** While the gratin bakes, melt 1 tbsp olive oil in a medium saucepan over medium heat. Add the 3 thinly sliced shallots and cook, stirring occasionally, for 8-10 minutes until softened and caramelized.
6. Pour in 1 cup red wine and 1/2 cup beef broth. Bring the mixture to a simmer, then add 1 tbsp balsamic vinegar, 1 tsp granulated sugar, 1/2 tsp fresh thyme leaves, 1/4 tsp salt, and 1/8 tsp black pepper.
7. Continue to simmer for 15-20 minutes, stirring occasionally, until the liquid has reduced to a thick, syrupy consistency, similar to a jam or compote. Remove from heat and set aside.
8. **For the Filet Mignon:** Season the 4 filet mignon steaks liberally on all sides with 1 tsp kosher salt and 1/2 tsp black pepper. Pat them dry with paper towels to ensure a good sear.
9. Heat 1 tbsp olive oil in a heavy-bottomed, oven-safe skillet (like cast iron) over medium-high heat until shimmering. Carefully place the seasoned filets in the hot pan and sear for 3-4 minutes per side for a medium-rare crust.
10. Reduce heat to medium, add 1 tbsp unsalted butter to the pan, and baste the steaks for 1-2 minutes, spooning the melted butter over them. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). Adjust cooking time for desired doneness.
11. Remove the steaks from the skillet and let them rest on a cutting board for 5-7 minutes before serving. Resting allows the juices to redistribute, ensuring a tender and moist steak.
12. To serve, slice the rested filet mignon against the grain, if desired, or serve whole. Top each steak generously with a spoonful of the warm Red Wine-Shallot Compote and serve alongside a hearty portion of the Creamy Potato Gratin.

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